It's become a tradition on the weekends to make home made pizzas because we have the time to make the dough in the morning and then leave it to rise in the day. They're so cheap and incredibly delicious. This recipe is for a high water content pizza dough which is perhaps a bit more difficult to work with at first, but the more you do it the better they get and the more money you'll save.

Wow that looks very nifty Mike, I never knew you could do a pizza under the grill, does the base cook well? How long do you heat he pizza stone for?
Why do you have to press a ring around the edge of the dough first?